Easy Mexican Arugula Salad with a light olive oil lime dressing using fresh ingredients! This is a simple salad made with arugula, spinach, tomatoes and corn with a Mexican olive oil/lime/cumin vinaigrette. Serve as a side salad, or you can turn it into a main course if you serve with chicken or beans!
Mexican Arugula Salad Recipe
This is one of my favorite fresh salad recipes because I love the taste of the peppery arugula mixed with spinach, with my favorite olive oil lime dressing on top!
I am not a creamy salad dressing person, instead I like things light with a little zing (thanks lime!). I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes combo gives this such a burst of flavor, without making it feel heavy.
I love this for a lunch or side salad, but you can easily turn this into a main course by adding cans of black beans and shredded chicken into it!
Looking for more fresh salad recipes? Try my Arugula Chickpea Salad, Strawberry Spinach Salad, Kale Salad with Cherry Tomatoes and Cucumber and Tomato Salad.
Arugula Salad Ingredients
- Arugula/Spinach greens blend, I usually use a container of 1/2 & 1/2 baby arugula & baby spinach mix, but sometimes I just do a full container of baby arugula. You can add baby kale into there too if you’d like!
- Corn, one can drained or you can use 2 cups of fresh corn, straight off the cob.
- Tomato, chopped, a large juicy beefsteak or roma works good! You can also sub cherry tomatoes (just cut them in half first).
- Vinaigrette: to make the dressing you will need olive oil, lime juice, cumin, red pepper flakes and salt and pepper.
- Shredded Cheese: this is completely optional, but sometimes I love a little shredded cheese mixed in.
How to Make an Easy Arugula Salad
Place the greens, corn (drained) and tomato in a large serving or mixing bowl.
In a small bowl make the salad dressing by mixing together olive oil, lime juice, cumin, red pepper flakes, salt and pepper.
Pour the olive oil dressing into the bowl with the greens and mix to coat them all.
If you’d like, you can add 1-2 tablespoons of shredded cheese into the bowl for something extra.
Serve and enjoy!
Turn It Into a Main Course Salad
This makes a light side salad or lunch, but you can totally turn it into a main course with some hearty add ins!
Add in 1-2 cans of beans, like pinto or black beans (make sure to drain them first) or/and cooked shredded chicken.
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Fresh Arugula Salad with Lime Olive Oil Dressing
PrintIngredients
- 5 oz package arugula & spinach mix I used a container of 1/2 & 1/2 baby arugula & baby spinach mix
- (1) 15 oz can corn drained
- 1 large tomato diced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- dash of red pepper flakes
- salt + pepper to taste
- 2 tablespoons shredded mexican blend cheddar cheese (optional)
Instructions
- Place salad greens, can of corn (drained) and tomato in large serving bowl.
- In a small bowl mix together olive oil, lime juice, cumin, pepper flakes and salt + pepper until everything is mixed well together.
- Pour the olive oil/lime dressing into the bowl with the salad greens and mix until they're fully coated.
- (Optional) Add shredded cheese on top and mix. Serve and enjoy!
- Looking to turn it into a full meal? Add 1-2 cans of black or pinto beans (drained) and cooked shredded chicken.
Lindsey says
This recipe was so simple but so good! My favorite salad I’ve ever made and I will definitely be making more in the future
katy lutz says
I was making tacos for dinner but also realized I needed to use the arugula before it turned slimy. This fit into the meal and was very tasty. I used cotija cheese because it was what I had on hand.
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Rach @ This Italian Family says
I love arugula! And this looks like a mighty fine use for it! Yum! 🙂
Ashley says
I adore anything with a mexican spin! This salad sounds delicious!!
Claira says
I love Arugla! This sounds like a great spring salad.
Angie@Angie's Recipes says
Such a simple yet great salad!
John/Kitchen Riffs says
We love soup, too, and eat it in warm weather. But at this time of the year salads definitely start nudging it off the menu. This is exactly my kind of dish — SO much flavor. Really good stuff — thanks.
Anna @ shenANNAgans says
Canned corn makes me feel a bit sick, but fresh corn is my friend. Cant wait to try this salad, especially love the mexican spin on it. 🙂
Suzanne says
Thats a really wonderful salad. Love the flavors and always love arugula.
grace says
i must confess that i hate canned corn. it just has an off-flavor to me, and i greatly prefer corn frozen from the summer or even store-bought frozen! that said, i love it in my salads and this looks great. 🙂
Pamela says
No worries Grace, feel free to use frozen (or fresh) corn for this salad! In the Summer I’ll be taking it right off the cob and throwing it in.
Mary Frances says
Perfect salad for this beautiful weather 🙂
Monica says
It’s getting warmer and I’m starting to crave good salads! I love picking up fresh arugula and greens from the farmer’s market when I can (and will be able to soon) and the pairing with sweet corn is outstanding. Totally simple yet delish – perfect for a barbecue. : )
Louise says
Beautiful greens, lovely salad, Pamela. And that dressing, WOWZA on that salad dressing with a dash!
Amy (Savory Moments) says
This looks like a delicious salad! Love the Mexican spices.